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Indian cuisine
Regional cuisines
North India
Awadhi
Haryana
Kashmiri
Kumauni
Mughlai
Punjabi
Rajasthani
Uttar Pradeshi
South India
Chettinad
Hyderabadi
Karnataka
Kerala
Mangalorean
Mangalorean Catholic
Saraswat
Tamil
Telangana
Telugu
Udupi
East India
Bengali
Bhojpuri
Bihari
Jharkhandi
Odia
Maithil
Angika
West India
Goan
Gujarati
Malvani & Konkani
Marathi
Parsi
Sindhi
Northeast India
Arunachalese
Assamese
Meghalayan
Manipuri
Mizoram
Naga
Sikkimese
Tripuri
Other
Anglo-Indian
Fast food
Indian Chinese
Indian Indonesian
Indian Singaporean
Jain (Satvika)
Malaysian Indian
Nepali
Ingredients, types of food
Main dishes
Soups and stews
Desserts
Bread
Drinks
Snack foods
Spices
Condiments
Preparation, cooking
Handi
Karahi
Tava
Tandoor
Uruli
Other
See also
History
Etiquette
Indian chefs
Cookbook: Cuisine of India
Related cuisines
Nepalese cuisine
Sri Lankan cuisine
Bangladeshi cuisine
Pakistani cuisine
Bhutanese cuisine
Tibetan cuisine
Afghani cuisine
India portal
Food portal
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This is a list of Indian dishes. Many of the dishes on this list are made all across India. Indian cuisine encompasses a wide variety of regional cuisine native to India. Given the range of diversity in soil type, climate and occupations, these cuisines vary significantly from each other and use locally available ingredients such as: herbs, vegetables and fruits. The dishes are then served according to taste in either mild, medium or hot. Indian food is also heavily influenced by religious and cultural choices. Some Indian dishes are common in more than one region of India, with many vegetarian and vegan dishes. Some ingredients commonly found in Indian dishes include: rice, wheat, ginger, garlic, green chillies and spices.
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